Packed with six types of veggies and almost every color of the rainbow, this rainbow cashew crunch salad is the ultimate side dish. The colors and flavors will wow even the pickiest eaters, and it’s meal prep-friendly, too. My favorite part is the sesame soy dressing and heaps of fresh cilantro. Perfect for summer, back to school, or even a busy weeknight!
Table of Contents
Rainbow Cashew Crunch Salad
If we eat with the eyes first, this colorful Asian cashew salad is a feast for the senses. With a rainbow of colors, lots of crunch, and the freshest, most vibrant flavors, it’s one of my all-time favorite side dishes.
Pair it with Asian-inspired dishes, like my Healthy Korean Beef Bowls or Chicken Teriyaki on a Stick, or offer it as a side at cookouts, potlucks, and more.
And that sesame soy dressing? It’s a little sweet, a little spicy, and layered with fresh garlic, ginger, sesame, and more. Basically, it’s a flavor bomb that ties everything together in the most delicious way!
Why This Salad is Dietitian-Approved
- Packed with antioxidants, vitamins, minerals and fiber
- One of the easiest ways to serve lots of veggies, even to picky eaters
- Show-stopping side salad for any occasion
- Perfect balance of fresh ingredients plus a deeply flavorful and aromatic dressing
- Family-friendly flavors for the whole crew
Ingredient Notes
For the salad
- Fresh vegetables: You’ll need Napa cabbage, purple cabbage, carrots, red peppers, sugar snap peas, and green onions for this vibrant salad.
- Roasted cashews: Roasting will bring out even more flavor from the cashews and makes a huge difference. I usually use unsalted or low sodium nuts to keep the salt in check.
- Fresh cilantro
For the sesame soy dressing
- Reduced sodium soy sauce or tamari: Look for a reduced-sodium version. Tamari, coconut aminos or liquid aminos can be used as well.
- Light olive oil: This will add some healthy fats without distracting from the flavors in the salad. Avocado oil is a good alternative.
- Freshly squeezed lime juice: For a cleansing brightness.
- Seasoned rice vinegar: There are two main types of rice vinegar, unseasoned and seasoned. This one is a little sweeter and has more flavor.
- Honey: For a pop of sweetness.
- Sesame oil: For a nutty flavor and delicious aroma.
- Fresh ginger + garlic: These are key in Asian cuisine and add incredible flavor.
- Crushed red pepper flakes: For a little heat. If you prefer a spicier dressing, add a squirt of sriracha.
Step-by-Step Instructions
- In a large bowl, combine all salad ingredients.
- In a small bowl or jar, combine the dressing ingredients. Drizzle desired amount of dressing over the salad. Season with salt and pepper, to taste. Serve and enjoy!
Scroll to the recipe card below for the full printable recipe!
Expert Tips
If making this salad ahead of time, you may wish to store the dressing and salad separately for the best presentation.
Storage Guidelines
If you have any leftovers, store the salad in an airtight container with the dressing on the side. They can keep in the fridge for 3-5 days.
How to Serve Cashew Crunch Salad
Since this salad doesn’t have a ton of protein, I typically offer it as a side dish alongside protein-rich dishes like homemade Honey Sesame Chicken or Healthy Orange Chicken. Or, add some grilled chicken, shrimp, edamame or crispy tofu for a complete meal.
Recipe Variations
- Substitute as needed: If you have specific dietary preferences or just want to use the veggies you have on hand, feel free to make some swaps. Green cabbage can work for the napa or purple cabbage, yellow or orange peppers can be used instead of red, and parsley is a good alternative to cilantro.
- Make it vegan: The main swap is really just the honey. Use maple syrup instead.
- Add more crunch: If you want even more crunch, consider adding some crispy chow mein noodles on top. So good!
More Asian-Inspired Recipes
- Thai Chicken Mango Salad
- Asian Cucumber Salad with Rice Vinegar
- Quinoa Edamame Salad
- Panera Chinese Citrus Cashew Salad
- Shrimp Noodle Stir Fry
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Rainbow Cashew Crunch Salad with Sesame Soy Dressing
Ingredients
- 5 cups packed chopped Napa cabbage
- 1 1/2 cups grated or finely sliced purple cabbage
- 1 1/2 cups matchstick or grated carrots
- 1 cups thinly sliced red peppers
- 1 cup julienned sugar snap peas
- 1/2 cup chopped green onion
- 1/2 cup roughly chopped roasted cashews
- 1/2 cup chopped fresh cilantro
For the dressing
- 1/4 cup reduced sodium soy sauce or tamari
- 2 tablespoons light tasting olive oil
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons seasoned rice vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1 tablespoon grated ginger root
- 1 garlic clove, minced
- Pinch crushed red pepper flakes
Instructions
- In a large bowl, combine all salad ingredients.
- In a small bowl or jar, combine the dressing ingredients. Drizzle desired amount of dressing over the salad. Season with salt and pepper, to taste. Serve and enjoy!
Notes
- If making this salad ahead of time, you may wish to store the dressing and salad separately for the best presentation.
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